The joie de vivre of lemon is wonderful in pasta, especially when it’s boldness is combined with the sweetness of basil and mellowed with a glug of olive oil. That’s exactly what you get in this vegan lemon pasta. It’s the kind of food that’s wonderful any time of year, but it’s especially wonderful in summer when lemons and basil are in season. It’s rich but not heavy, it’s soothing and comforting, and it will make you happy each time you eat it. 🙂 This is a very lemony pasta. There is half a cup of lemon juice in the recipe and lemon zest from two large lemons. Between bites, the basil adds a welcome note of licorice-like sweetness. The sauce itself is so easy and simple. It comes together in a bowl and needs no cooking, just six ingredients. You can put it together in less time than it takes to cook the pasta to an al dente texture.
How to make vegan lemon pasta
Tweaks for special diets
Gluten-free: Use gluten-free pasta or zoodles - zucchini noodles. Nut-free: Make vegan parm with pumpkin seeds instead of cashews. Soy-free: My vegan mayo recipe is made with soy milk. You can replace the soy milk with cashew milk or another non-dairy milk. The mayo won’t thicken quite as much, but it will taste great in the sauce.. Low-carb: To reduce the carbohydrates significantly, use zucchini noodles or another low-carb pasta, like edamame spaghetti.
Recipe card
First published June 19, 2020.
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For a dessert that will perfectly complement the lemony, carb-loaded meal, make this low-carb vegan strawberry cheesecake or vegan keto cheesecake bites.
